Red Wine Stewed Oxtail Recipe

In a large stockpot or pressure cooker, warm a splash of olive oil. Add the oxtail, onion, and garlic, browning them well until the oxtail has a good crust and the onions are softened.

Once browned, pour in the red wine (and chicken stock, if you're using it, to ensure the oxtail is just covered). Toss in the bay leaf, a good pinch of salt, and freshly cracked black pepper. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot tightly.

If you're using a stockpot, let it gently simmer for a few hours, or until the meat starts to fall easily from the bone. For a pressure cooker, cook for about 40 minutes.